On frying cooked, parboiled rice from yesterday, some grains jumps out of the pan every other second, creating a mess. Is there a way to avoid this?
2 Answers
I think it might be due to the fact that it is parboiled and still slightly wet. When stir frying, you're probably adding oil, so I think the popping might be due to the condition of having water with oil. When making fried rice, I use "day old" rice. This rice has a slightly firmer texture, so that it stands up to stir frying, and it is not damp like fresh or parboiled rice.
Give this a shot and let me know if your fried rice still comes out like you want it to.
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The rice was still day old. I'll try non-parboiled next time and see if it escapes.– user4697Mar 13, 2011 at 18:38
Why not buy a grease or splatter screen to place over the pan?
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1I like your suggestion, but when frying rice it's necessary to stir quite a lot so may not completely sort the problem.– nixyMar 13, 2011 at 17:42